Tortilla Soup

Tortilla soup is a traditional Mexican dish known for its bold, comforting flavors and hearty ingredients. The base is typically a rich tomato and chicken broth seasoned with garlic, onion, chili peppers, and spices like cumin and oregano. It's often filled with shredded chicken, corn, and beans, then topped with crispy tortilla strips for texture. Garnishes like avocado, lime, fresh cilantro, and cheese (such as queso fresco or Monterey Jack) enhance the flavor and freshness. Variations of tortilla soup exist across regions, but it remains a beloved classic for its warmth, versatility, and satisfying taste.

Print Recipe

CourseDinner, Lunch

CuisineMexican

Ingredients

Soup

2 dried chiles Note 1
8 corn tortillas
2 cans diced fire-roasted tomatoes
2 tbsp avocado oil or olive oil plus more for drizzling
1 large white onion diced and keep ⅓ cup for topping
Sea salt to taste
1 tsp ground cumin
¼ tsp dried oregano
3 garlic cloves grated
4 cups water or vegetable broth plus more as needed
3 cups cooked black beans drained and rinsed
1½ cups fresh or frozen corn kernels
Freshly ground black pepper

Toppings

Instructions

Preheat the oven to 375°F and line two baking sheets with parchment paper.
Use kitchen scissors to slice the stems off the chiles, then cut the chiles open vertically along one of their edges. Spread them open so that they lay flat. In a dry skillet over medium heat, toast the chiles for 1 to 2 minutes per side, or until soft and fragrant. Place one of the tortillas in the pan and toast on each side until puffed up and fragrant.
Place the toasted chiles and tortilla in a blender and add the tomatoes. Blend until smooth.
Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and salt, and cook, stirring occasionally, for 8 minutes, or until softened. Add the cumin and oregano and cook for 30 seconds, or until fragrant. Add the tomato mixture and cook, stirring, for 2 minutes. Add the garlic, water, and beans and simmer for 20 minutes. Add the corn and simmer for 10 more minutes.
Cut the remaining tortillas into thin strips and place on the prepared baking sheets. Drizzle with oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheets and bake for 10 to 15 minutes, or until crispy.
If the soup is too thick, stir in a little more water to reach your desired consistency. Season to taste. Ladle the soup into bowls and top with the crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.

Notes

When it comes to chiles how hot do you like? Dried Guajillo or ancho chiles are possibilities but feel free to experiment with whatever you find locally.